Excellent recipe as an appetizer or as a light second course

Fish Caponata seems to have been originally made with gurnard fish, from which it takes its name.
Having become one of the favorite dishes of the Sicilian aristocracy, in the richer versions, swordfish and in some cases lobster were preferred to capone.
This recipe was inspired by the poorest families who, preserving the sweet and sour note, replaced the prized fish with simple vegetables ( Sicilian caponata ).
A curiosity only for the greediest: in ancient times in some tables the fish caponata was served with the sauce invented by the monks of the convent of San Bernardo, a mix of almonds, chocolate, anchovies, sugar and vinegar

Ingredients for 4 people

500 g Swordfish
2 Eggplant
3 Stalks celery
2 spoons Pine nuts
2 Large onions
250 g Tomatoes
150 g Black olives
10 Basil leaves
2 spoons Capers
1/2 glass Red wine vinegar
2 spoons Sugar
q.s. Extra virgin olive oil
q.s. Salt and pepper

Process

Caponata con pesce spada

Start by cutting the aubergines into cubes, slice the onion, cut the celery into small pieces and chop the cherry tomatoes. Finally, also cut the swordfish steaks into cubes.
As soon as the olive oil is hot, fry the aubergines separately in a pan, then the celery with the onion and cherry tomatoes. Add the swordfish to these last ingredients, browning it on all sides for about 2 minutes, then add salt and leave to cook over low heat for another 5 minutes.

Now it's time to add the aubergines and finally the olives, capers, raisins and pine nuts.
Mix everything well, add the sugar, then raise the heat and add the vinegar, continuing to mix.
Finally add the basil and leave to cool, serve warm or cold.
Accompany the fish caponata with excellent white wine.

Enjoy your meal

Nutritional tab

Calories kcal: 400

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